Holiday Bread
Bring holiday warmth to your kitchen with these mini holiday bread loaves—made with our butter, milk, and sour cream, these are the perfect homemade gifts filled with love.
Ingredients
4 Mini Loaves
- 1½ cups all-purpose flour
- 1 teaspoons baking powder
- ½ teaspoons cinnamon
- ¼ tsp salt
- ½ cup (1 stick) Crystal Unsalted Butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- ¼ cup Crystal Sour Cream
- ¼ cup Crystal Whole Milk
- 1 teaspoon vanilla extract
- 1 cup mixed dried fruit and nuts (e.g., raisins, cranberries, cherries)
- 1 tablespon flour (for tossing the fruit)
Products used
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Unsalted Butter
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Sour Cream
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Milk
Directions
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Step 1
Preheat your oven. Preheat your oven to 350°F (175°C). Grease the mini loaf pans.
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Step 2
Mix dry ingredients. In a medium bowl, whisk together the flour, baking powder, cinnamon, and salt until evenly combined. This ensures that the spices are distributed throughout the batter. Set aside.
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Step 3
Cream butter and sugar. In a large mixing bowl, use an electric mixer to beat the butter and sugar together on medium-high speed for 2–3 minutes, until the mixture looks pale and fluffy.
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Step 4
Add wet ingredients. Crack in the eggs one at a time, beating well after each addition to fully incorporate. Add sour cream, milk, and vanilla. Mix on low speed until smooth and creamy. The sour cream adds richness, moisture, and a subtle tang that balances the sweetness.
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Step 5
Combine wet and dry ingredients. Gradually add the dry flour mixture into the wet ingredients, mixing on low speed or folding by hand with a spatula. The batter should be thick but spreadable.
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Step 6
Prepare and fold in the fruit. In a small bowl, toss the mixed dried or candied fruit with 1 tablespoon of flour. This light coating keeps the fruit from sinking to the bottom during baking.
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Step 7
Fill the pans. Spoon the batter evenly into the prepared mini loaf pans, filling each about ¾ full to leave room for rising. Smooth the tops gently with a spatula or the back of a spoon.
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Step 8
Bake. Place the pans on the center rack of the preheated oven. Bake for 25–35 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean. Remove from the oven and allow the loaves to cool in their pans for 10 minutes.
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